What You Will Need

The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.

Yield: serves 10-12

Ingredients

1 tbsp. dried oregano

1 tbsp. ground cumin

30 cloves garlic, chopped

2 cups fresh orange juice

2 cups fresh lime juice

1 ( 7 to 9-lb.) bone-in, skin-on pork shoulder

Kosher salt and freshly ground black pepper, to taste

Instructions

Using a knife, score pork skin to make a diamond pattern. Purée oregano, cumin, garlic, and 2 tbsp. orange juice in a food processor. Rub purée over pork; season with salt and pepper; transfer to a bowl. Pour remaining orange and lime juices over pork; chill, covered, overnight.